Description
***Prepare the rolls to the point that they are placed in the baking pan for the 2nd rise. Cover with plastic wrap and foil. Set in the freezer until you are ready to use. When you are ready to bake remove the rolls from the freezer. Take off the foil and allow the rolls to thaw and rise for 2 hours before baking as normal.
Ingredients
- ¼ cup warm water
- 1 package active dry yeast
- 3 tablespoons sugar, plus a pinch
- 1 1/2 sticks unsalted butter, melted
- 1 cup whole milk
- 1 tablespoon salt
- 3 large eggs, lightly beaten
- 4 - 5 cups all-purpose flour, plus more for dusting
- Nonstick cooking spray
- 1 tablespoon honey
- Flaked sea salt
Instructions
- 1: In a small bowl whisk together the yeast, warm water and a pinch of sugar. Set aside for 5 minutes.
- 2: Using an electric mixer, add the room temperature milk, eggs, 3 tablespoons sugar and salt into the mixing bowl.
- 3: Add the dough hook attachment and mix together.
- 4: Check the yeast mixture that it has a “foamy top” (that means the yeast is active!) and pour into the mixing bowl.
- 5: Mix together until everything in combined.
- 6: Add 1 cup of flour at a time to the mixing bowl and beat on low until each cup is fully mixed in before adding the next cup. Look at the dough after 4 cups to see that the dough has come together but sticky. That is good. Don’t add anymore flour.
- 7: Turn the mixer on medium high for 5 minutes to “knead the dough.” After 5 minutes the dough will look smooth and less sticky.
- 8: Remove the dough to a well floured surface and knead a minute longer adding flour as needed.
- 9: In a large mixing bowl, brush the inside with melted butter and place the dough ball in the center.
- 10: Cover with plastic wrap and set in a warm area to rise for 1 1/2 hours. The dough should double in size.
- 11: Prepare a 9x13 baking pan by brushing the bottom and sides with butter.
- 12: Once the dough is done rising, remove it from the bowl and back onto a well floured surface.
- 13: Gently press the dough into a 12x16 inch rectangle.
- 14: Cut the dough in half lengthwise and then cut each half in half again. You should have 4 long pieces of dough.
- 15: Now cut the dough crosswise into 8 equal pieces. You should have 32 rectangles.
- 16: Brush each rectangle with butter.
- 17: Fold each rectangle in half lengthwise and set into the prepared pan in rows of 4.
- 18: Continue until the pan is filled with the rolls. Brush liberally with butter.
- 19: Spray a piece of plastic wrap with nonstick cooking spray and then cover rolls.
- 20: Allow the rolls to rise again for 1 hour.